Careme

Ingredients

• Service Counter Large Peeled and Deveined Shrimp Raw 31/40

  1 lb 7.99
• Bok Choy

  1 lb 2.49
• Fresh Orange Bell Pepper

  1 each 2.00
• Fresh Large Green Bell Pepper

  1 each 1.50
• Green Onions

  2 stalks 1.50
• Ginger Root

  1 tablespoon, grated 4.99
• Garlic

  2 cloves 1.50
• Fresh Organic Limes - Each

  1 each 1.50
• Soy sauce

  2 tablespoons
• Honey

  1 teaspoon
• Sesame oil

  1 teaspoon
• Neutral oil

  1 tablespoon
• Cornstarch

  1 teaspoon
• Cooked rice

  2 cups

Instructions

1. Prep the ingredients. Pat dry 1 pound raw peeled and deveined shrimp. Trim 1 pound bok choy and separate the stems from the leafy tops, then slice the stems and roughly chop the leaves. Thinly slice 1 orange bell pepper and 1 green bell pepper. Slice 2 green onions on a bias. Grate 1 tablespoon ginger and mince 2 cloves garlic.
2. In a small bowl, stir together 2 tablespoons soy sauce, 1 teaspoon honey, 1 teaspoon lime juice from the 1 lime, 1 teaspoon cornstarch, 1 teaspoon sesame oil, and 2 tablespoons water.
3. Season the 1 pound shrimp lightly with a pinch of salt and black pepper.
4. Heat 1 tablespoon neutral oil in a large skillet or wok over high heat on the stove. Add the shrimp in a single layer and cook for about 1 minute per side until just turning pink. Transfer the shrimp to a plate so they do not overcook.
5. Add the sliced bok choy stems, the sliced orange bell pepper, and the sliced green bell pepper to the hot skillet. Stir-fry for 3 to 4 minutes until the peppers soften slightly and the bok choy stems stay crisp-tender.
6. Add the chopped bok choy leaves, 1 tablespoon grated ginger, and 2 minced garlic cloves. Stir-fry for 30 to 60 seconds until fragrant and the greens wilt.
7. Return the shrimp to the skillet. Pour in the soy-lime sauce and toss for 1 to 2 minutes until the sauce lightly thickens and glazes the shrimp and vegetables.
8. Warm 2 cups cooked rice if needed. Taste the stir-fry and squeeze in a little more juice from the 1 lime for brightness.
9. Spoon the 2 cups cooked rice into shallow bowls. Arrange the shrimp and vegetables over the rice so the pink shrimp, green bok choy, and orange peppers show clearly. Scatter the sliced 2 green onions over the top and serve with extra lime wedges from the remaining lime.